2) Dip 1 entire side of an egg roll wrapper into the egg wash. Place 2 slices of salami in the centre of the wrapper, towards the edge closest to you. Place 1 stick of cheese on top of the salami.
3) Roll the wrapper edge closest to you over the filling. Tuck in the ends and continue to roll until it forms a spring roll shape.
4) Dredge the rolled wrapper in egg wash again and then thoroughly coat in the breadcrumb mixture. (Wrappers can be frozen for future use at this point.)
5) Add 1 to 2 rolled wrappers to the oil at a time, cooking 2 to 3 minutes, until golden brown. Be careful not to over cook, or cook on too high a temperature as wraps may explode. Remove the fried cheese to a paper-towel lined plate and serve immediately